Curing of fish

CURING OF FISH

Curing comprises of the traditional method of preserving fish by drying, salting and smoking. These are involved to provide food reserve in places and at times when fresh fish is not  available. They are all relatively simple and cheap method.

  • Drying
    • Microorganism must have moisture in their environment for growth and multiplication. Fish spoilage bacteria require an environment containing atleast 50% moisture for normal growth. Some species of bacteria are killed by drying; while others go into dormant condition and will only start multiplying again if more water becomes available. This accounts for the keeping properties of all dried foods. The simplest method of preservation in temperature and tropical climates is to hang it up in the air when water slowly evaporates from it until equilibrium is reached.
  • Salting
    • Salting is in effect an extension of drying. Salt has a mild bactericidal effect but its main value as a fish preservative is that withdraws water from the bacterial environment.
  • Smoking
    • Smoking has been in practice among several societies especially in Europe. Side by side with salting and drying, smoke contains bactericidal substances which are deposited on the fish in relatively large amounts. The keeping qualities of smoked product, therefore arise partially from the properties of smoke itself and partially from salting and drying.
Last modified: Friday, 16 September 2011, 4:58 AM